Curried Rice Patties

Ingredients
70g basmati rice
2 tablespoons olive oil
1/2 teaspoon salt
1 red onion, finely chopped
2 garlic cloves
2 teaspoons curry powder
1/2 teaspoon dried chilli flakes
1 small red pepper, diced
115g frozen peas, defrosted
1 small leek, finely chopped
1 ripe tomato, skinned, deseeded and chopped
310g tin chickpeas, drained and rinsed
85g fresh white breadcrumbs
1-2 tablespoons fresh mint
1 egg
salt and pepper

Method
1. Bring a saucepan of water to the boil - add the salt and sprinkle in the rice - simmer for 15-20 minutes until the rice is just tender.  Drain and cool.
2. Heal the olive oil, add onion and garlic and cook until beginning to soften - stir in the curry powder and chilli flakes and cook for 2 minutes - add the pepper, peas, leek and tomato and cook gently for 7 minutes until tender.  Set aside.
3.  Process the chickpeas in a blender until smooth, add have the vegetables and process again - transfer to a bowl, add remaining vegetables, breadcrumbs, mint and egg - mix well, stir in the rice and season.  Chill for 1 hour, then shape into 4-6 patties.
4. Fry the patties in oil for 6-8 minutes until golden.

Status
Untried